How Bündnerfleisch is made

Articles de presse

Almost another ton of CO2 less - per day!
Every year, the "Minergy"-certified building, the latest generation equipment and the systematic energy plan save about 500 tons of CO2 in Landquart, in the Canton of Grisons in eastern Switzerland. In addition, with the rebuilding of the Churwalden production facility, the CO2 emissions were cut by another 320 tons annually. More about this here.

Heat pumps with natural refrigerants are a energy-efficient technology of the future.
Article about the use of heat pumps in our new buidling in Landquart, Switzerland. Published in the journal FleischMagazin 4/2012.
Download Article (german): fleischmagazin_0412.pdf

Building report on the new Grischuna production building in Landquart
Published in the construction trade journal "Bauen Heute, Fachjournal für zeitgenössisches Bauen", 4/2011, April 2011, p. 62ff.
Download report (in German): Baureportage.pdf

Press kit for the Minergie event
of 21 October 2010

Download documents: Presse2010.zip

2010 video of the construction site of our new building in Landquart – the first Minergie building in the meat industry!

Bü...Bü...Bündnerfleisch
Legendary speech of former Federal Councillor Hans-Rudolf Merz in front of the Swiss Parliament about a new law listing concerning dried meat, September 2010.

It's all thanks to Bündnerfleisch!

“Sometimes pioneering discoveries are just a coincidence (example: penicillin) or they are based on very ordinary things. This was also the case in relation to heliotherapy in surgical tuberculosis.
It was an aha experience in the truest sense of the word which gave Oscar Bernhard the idea of sunlight therapy.”

The science journalist Heini Hofmann describes the connection between the discovery of heliotherapy (sunlight therapy) and the traditional method of air-drying meat in the sun to make it keep well.

Download text (in German): Heliotherapie.pdf

With our best thanks to Heini Hofmann
Author of “Gesundheitsmythos St. Moritz”
(The Health Legend of St. Moritz)
Publisher: Montabella Verlag, St. Moritz
ISBN 978-3-907067-40-6

 

 

A brand of Fleischtrocknerei Churwalden AG

surselvaminipicmani
Slideshow
  • Default
    • /assets/backgroundimages/Stalltuer.jpg
      1440
      960
      The capricorn is our emblem cantonal
    • /assets/backgroundimages/Wolken.jpg
      1440
      960
      Weather moods of Grisons
    • /assets/backgroundimages/Huette.jpg
      1440
      960
      Traditional mountain pasture hut
    • /assets/backgroundimages/Cresta.jpg
      1440
      960
      Cresta lake above the dried meat production in Trin
    • /assets/backgroundimages/Tal1.jpg
      1440
      960
      Val Lumnezia, the biggest side valley of the Surselva region
    • /assets/backgroundimages/Tal2.jpg
      1440
      960
      Val Lumnezia means „Valley of light“
    • /assets/backgroundimages/buendner-1korr.jpeg
      1440
      1081
      Enjoy fine Bündnerfleisch with us
    • /assets/backgroundimages/Salami.jpg
      1440
      1081
      Apéro plate with our Grisons dry-cured sausage specialities Salsiz, grisoni and salami
    • /assets/backgroundimages/SpeckSchinken.jpg
      1440
      1081
      We make our air-dried pork specialities from selected pieces of Swiss premium pigs
    • /assets/backgroundimages/Grischuna-Winter-4.jpg
      1181
      787
      Winter landscape in the Grisons
    • /assets/backgroundimages/Grischuna-Winter-1.jpg
      1181
      787
      The snowy slopes invite you to ski
Inhalt ausblenden
Inhalt einblenden